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Cinnabon Cinnamon rolls are the perfect treat to make at home and this easy recipe using Rhodes Frozen Bread Dough means that you can have a batch ready for the weekend.
Good morning! I hope you had a fabulous weekend. I did, although I made too many plans and in order to get them all done I missed out on a little down time.
Not matter, it was all good. I spent the day on Saturday with my mother and we always have a lot of fun together. Then Sunday I spent a lot of time in the kitchen cooking and baking. I finished in time to watch Downton Abbey of course.
One of the things I baked was cinnamon rolls, not just any cinnamon rolls, but Cinnabon Cinnamon Rolls. I know they are bad for you but I have to tell you whenever I see a Cinnabon, which thankfully is not often, I eat one.
There are many recipes out there to replicate these rolls but I liked this RECIPE the best of the many I have tried and they make delicious Cinnabon tasting rolls.
For full disclosure, I was lazy, as well as, curious so I tried the new to me Rhodes Sweet Dough to make these rolls. If you are unable to find the sweet dough just use the Rhodes Frozen White Bread Dough.
I love Rhodes Dough and use it a few times a year but I have never used the Sweet Dough to make cinnamon rolls. I will definitely be using it again, it was so easy.
Cinnabon Pecan Cinnamon Rolls
1 loaf of Rhodes Sweet Dough of Rhodes Bread Dough
Or make homemade dough from HERE.
Cinnabon Cinnamon Roll Filling
Recipe from Joshua Kennon
6 tablespoons ground cinnamon
1/4 cup butter, softened
Spread for Cinnamon Roll Dough
1/4 cup butter, softened
Filling for Bottom of Pan
1/8 cup of softened butter
11/2 cups of chopped pecans
Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
Let one loaf of frozen dough rise overnight in refrigerator or on counter for 3-4 hours. (These directions are per Rhodes)
Preheat oven to 350. Spray two 9 inch pie pans with cooking spray. In the bottom of each one sprinkle brown sugar, then dot with softened butter, and pecans. Set aside
Once thawed and risen, roll dough out to roughly 16 x 20 rectangle. Spread with the softened butter. Then take the brown sugar/butter/cinnamon mixture and spread all over the dough with an off set spatula, leave 1/2 around the perimeter of the dough. Start at the long end of the dough and roll the dough, then cut the dough into 12 pieces or into smaller rolls. Place rolls into pans. Cover with a towel and let rise for an hour or until rolls are double in size. Bake for 20-25 minutes.
ACTUAL COOKING TIME DEPENDS ON YOUR OVEN AND THE SIZE OF THE ROLLS YOU MADE.
While rolls are baking, mix together the cream cheese, butter, confectioners sugar, vanilla and salt. Remove rolls from oven when tops are brown, but fully cooked. After a few minutes frost the top of the rolls with the frosting. Serve warm. (I turned my rolls over on a plate so that the pecans would be on top)
These rolls were scrumptious and in my opinion tasted just like Cinnabon, now you may disagree or have a better recipe and if you do I would love to hear about it.
I hope that you enjoy a beautiful day!
P.S. I made the Roasted Cauliflower soup I mentioned last week, it was out of this world! I will tell you about it tomorrow.